Victoria Pineapple and Borage Honey with L’Ambroisie

Last week we had the chance to hold a wine dinner in collaboration with L’Ambroise (Paris), a fairly well known restaurant holding several Michelin stars… For the occasion, legendary chef Bernard Pacaud had his son Mathieu working with us and had designed a superb menu for the evening.

While the menu was designed by Chef Pacaud, we had the freedom (and the chance) to create the dessert from our side – it was a great opportunity for me and our team to come up with a nice dessert, in the line of l’Ambroisie style and of course which had to match the wine they planned to serve with it.

The wine served was a Chateau d’Yquem Imperial from 1996 – so we prepared little Victoria pineapples poached with Tahitian vanilla, stuffed with a light coconut cream on a sable Breton, plus a little exotic fruit froth and a borage honey frozen yogurt; the crispy decoration was made of feuille de brick brushed with maple syrup. Delicious! And yes, I had two of them for myself after the dinner! :)

In my lifetime, I have rarely witnessed such a collection of stunning wine being served at the same dinner, but not just in regular bottle – Mathusalem and Jeroboam of it! INSANE!